A bowl of bright, creamy, lemony pasta is just the thing to bring a little sunshine into your winter.
Total Time:15 minutes
Yield:6 servings 1x
1 pound linguine
2 egg yolks
2/3 cup heavy cream
1/2 cup grated parmesan
zest of 1 lemon
juice of half a lemon
salt and pepper
4 tablespoons butter
parsley for garnish, optional
Fill a large pot with water and put it on a burner cranked all the way to high. Slap a lid on it, and let it come to a rapid boil.
Once water is boiling, add a tablespoon of salt, then stir in the linguine. Cook for about 9 minutes, stirring occasionally. Before draining the pasta, pull out a half cup or so of water, in case you need to thin your sauce a bit.
While you’re waiting for your water to boil and your pasta to cook, combine egg yolk, cream, parmesan, lemon zest and juice, and salt and pepper in a small bowl. Whisk to combine. We’re just mixing everything together.
Once you’ve drained your pasta, return it to the hot pot. Add the butter to the pasta, and toss the pasta until the butter is melted and the strands are coated and glossy.
Add your sauce and give everything a good stir to get each bit coated in sauce. If you want things to be a bit more loose, add a tablespoon or two of your starchy pasta water.
Tear some parsley over the top, if you’re feeling fancy. Plop yourself down with a big bowl and a fork and get cozy.
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